Preheat the oven to 350°F & line a baking tray with parchment paper or silicone liner. Set aside.
Make the flax egg by adding the ground flaxseed to the water and stirring to combine & set aside.

In a large bowl, sift together all of the dry ingredients: einkorn flour, dehydrated peanut butter powder, baking powder, baking soda, and salt. (Honestly, sifting is totally optional and didn’t seem to matter that much but it ensures no lumps).

Now in another bowl add the peanut butter, maple syrup, flax egg, yogurt, and sucanat or coconut sugar. Best to blend with a hand mixer until well creamy & well mixed.

Add 1/2 of the flour mixture to the wet ingredients & combine, Then add the rest of the dry ingredients and combine until all is mixed. If the dough seems too stiff add a little water or soy milk until it is a nice strong cookie dough texture.

Using a cookie scoop or tablespoon, drop cookie dough balls onto the prepared baking sheet. (Dough may be a bit sticky since there is no oil. Using water to dip your scoop or spoon in can help). Space cookies evenly apart, leaving enough room to flatten.

Now wet your fingers and flatten them into disc shapes.
With a fork dipped into water press down to make vertical and horizontal lines on the tops of the cookies.

Sprinkle with sugar & lightly dust with flour.

Bake at 350F for 20 minutes or until just firm on the underside leaving the top soft and chewy!